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Your title, your problem and your question (btw question is general but complicated) while on the same subject matter are not the same. In regards to your quest for firm and extra-firm tofu, the OP doesn't state much about the process after the coagulation. Which similarly to cheese making is the (arguably) the most crucial factor in the final texture. ...


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I would suggest mushroom catsup. It is a thin, brown, salty and savory sauce that tends to be used much the same way as Worcestershire sauce - and similarly to soy sauce, to add salt and depth of flavor while cooking or to season at the table. It is one of my favorite vegetarian substitutions. Geo Watkins' brand is safe for vegetarians and vegans, and (I ...



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